Sunday, June 17, 2012

A double dose of pepper–red and black–adds a kick to this fried chicken. The light and crispy coating features saltine cracker crumbs in addition to the flour and baking powder.

Make a crispy coating for fried chicken with by dredging the chicken in a mixture of flour and saltine crackers, plus a hit of freshly ground pepper. Cut leftover chicken into strips, and serve over salad greens. Drizzle with creamy Ranch or blue cheese dressing.

Yield:Makes 8 to 10 servings

Ingredients

8 (6-ounce) skinned and boned chicken breasts

4 1/2 teaspoonssalt, divided

2 1/2 teaspoonsfreshly ground black pepper, divided

76 saltine crackers (2 sleeves), crushed

2 1/2 cupsall-purpose flour, divided

1 teaspoonbaking powder

1 teaspoonground red pepper

8 cupsmilk, divided

4 large eggs

Peanut oil

Preparation

Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.

Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.